3 Simple roast pork tenderloin recipes

ROAST PORK TENDERLOIN WITH MUSTARD-SHALLOT SAUCE

1 (1-pound) pork tenderloin

½ teaspoon salt

¼ teaspoon black pepper

1 teaspoon plus 2 tablespoons butter, divided

1 large shallot, chopped (about ½ cup)

¼ cup white wine

½ cup low-sodium chicken broth

2 teaspoons country-style Dijon

1. Preheat oven to 425 degrees. Coat a large, shallow baking sheet pan with cooking spray.

2. Season the pork with salt and pepper; roast in the center of the oven until a meat thermometer inserted in the thickest part registers between 140 and 145 degrees. Remove from oven and let stand 5 minutes.

3. While the pork cooks, make the sauce: melt 1 teaspoon butter in a medium-size saucepan over medium- high heat. Add the shallots and cook, stirring occasionally, until somewhat softened, about 1 minute. Add the wine and boil until it looks creamy, 2 minutes. Add the broth and boil until it is slightly thickened, 3 minutes. Add the mustard and boil 1 minute longer. Remove from heat and swirl in the remaining 2 tablespoons of butter.

4. Cut the pork across on the diagonal into ½-inch-thick slices; to serve, spoon the sauce over the pork. Makes 4 servings.

Nutritional analysis for each serving: 207 calories, 22 g protein, 4 g carbohydrates, 1 g fiber, 10 g fat, 5 g saturated fat, 410 mg sodium

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HERB-CRUSTED PORK TENDERLOIN

? cup bread crumbs

? cup basil leaves, chopped

¼ cup parsley leaves, chopped

2 tablespoons olive oil

½ teaspoon salt

¼ teaspoon black pepper

1 (1-pound) pork tenderloin

1. Preheat the oven to 425 degrees. Coat a large, shallow baking pan with cooking spray.

2. Combine the bread crumbs, basil, parsley, olive oil, salt and pepper in a bowl. Rub over the entire surface of the pork and place the meat on the prepared baking pan.

3. Roast in the center of the oven for 10 minutes; turn and roast until an instant-read meat thermometer inserted in the thickest part of the center registers 140 to 145 degrees. Allow to stand 5 minutes before cutting across on the diagonal into ¼-inch- thick slices. Makes 4 servings.

Nutritional analysis for each serving: 214 calories, 23 g protein, 7 g carbohydrates, no fiber, 10 g fat, 2 g saturated fat, 412 mg sodium

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SPICE-RUBBED PORK TENDERLOIN

1 teaspoon paprika

1 teaspoon brown sugar

1 teaspoon chili powder

1 teaspoon garlic powder

½ teaspoon ground cumin

½ teaspoon salt

¼ teaspoon cayenne (or to taste)

1 (1-pound) pork tenderloin

1. Preheat the oven to 425 degrees. Coat a large shallow baking sheet pan with cooking spray.

2. Combine the paprika, sugar, chili powder, garlic powder, cumin, salt and cayenne in a bowl. Season the entire surface of the tenderloin with the spice blend, patting it lightly to help it adhere to the meat. Place on the prepared baking sheet pan.

3. Roast in the center of the oven until a meat thermometer inserted in the thickest part of the meat registers 140 to 145 degrees. Allow to cool 5 minutes. Cut diagonally across in ¼-inch-thick slices. Makes 4 servings.

Nutritional analysis for each serving: 128 calories, 22 g protein, 2 g carbohydrates, 1 g fiber, 3 g fat, 1 g saturated fat, 350 mg sodium

TIP: Pork is safe to eat when pink in the center: Ensure the meat is tender and moist by cooking until an instant-read thermometer registers 140 to 145 degrees.